Thursday, August 18, 2016

Homemade Yangbaechu-Kimchi (Emergency Kimchi)

My second Korean dish to fill up my Korean food craving, kimchi!

This is the second time I made kimchi
The first one was also the easier way to make kimchi which is really good. You may view the recipe HERE
Now it's another type of fast making kimchi. It's really good when you are craving for kimchi but do not have the time to make the traditional way. And this tastes really good, too. How amazing it can taste that good without any fermentation needed! Love this! :)

Recipe is from Maangchi

What you need:

1 kg of napa cabbage, cut into half, quarter them then slice into chunks
1 cup water
1/4 cup sea salt

Kimchi paste:
1/4 cup hot chili pepper flakes
1 tbsp sugar
1/4 cup fish sauce
1/4 cup minced garlic
4 stalks of spring onion, chopped (about 1/3 cup)
1/4 cup julienned carrot

  1. Mix water and salt. Rinse cabbage and then soak them in the salted water. Let it soak for 10mins (I left it soaked for 1hour)
  2. Mix all ingredients for kimchi paste in a bowl, set aside
  3. Rinse the soaked cabbage at least 3 times and drain the water, leave it for about 15mins
  4. Mix in cabbage into the kimchi paste and stir well til fully incorporated
  5. Store in a container and keep in the fridge, press down the kimchi stack with your fingers to protect them from being exposed to too much air
  6. You may consume immediately like salad (it's really good!) or the next day (faster fermentation in room temperature but I kept immediately in the fridge)

I should have doubled up the recipe to fill this container up to the brim!


Can't wait any longer to eat this crunchy sour spicy delicious salad! Nom nom nom...

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...